First I used my cake and cookie flour mix in place of the other flours.
Then I subbed 1/2 cup freeze dried pineapple hydrated in 1/2 cup coconut davinci for the Jok n Al Pineapple fruit spread and existing davinci in the recipe.
I also reduced the pina colada LorAnn Gourmet flavor oil to 1/8 t.

Although the color of the cake looks slightly different under the lighting of the picture(I gotta quit messing with my settings...), the texture and taste was right on for a fruitcake.

My tweaks lowered the total carbs for the whole cake by 8 carbs and make it closer to 2 carbs per serving.

Although I know most don't have freeze dried pineapple, I am makeing this tweak a permenant change for my use.